Not a sad predicament, but variety is required. Lately I’ve also been experimenting with cutting back on grains overall. I’m not wholly paleo (caveman diet follower); I tend to follow Weston A Price’s eating ideas (although not strictly). I can see merits in not eating so many carbs…doing so does curb my cravings…which I have problems with. I still eat carbs, just not as many.

So back to breakfast…no sugar, no gluten and… less grains. A challenge? Yes, but one I’m up for.

Tell me what you think of these ideas, and please add your own.

Zucchini Ricotta Cheesecake

I use a springform pan, but you could use an equivalent baking dish or deep tart pan as well.

serves 8

2 cups zucchini, unpeeled & grated

1 teaspoon fine grain sea salt

2 1/2 cups ricotta cheese

1/2 cup freshly shredded Parmesan cheese

2 shallots, chopped

2 cloves garlic, chopped

1/4 cup fresh dill, chopped

zest of one lemon

2 large eggs, well beaten

1/3 cup goat cheese, crumbled

drizzle of olive oil

Preheat oven to 170C degrees. Butter/oil a 7-inch springform pan.

In a strainer, toss the grated zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

Combine the ricotta cheese, Parmesan, shallots, garlic, dill and lemon zest. Stir in the eggs and mix. Now stir in the zucchini. Fill the pan with the mixture and place on a baking sheet and in the oven and for sixty minutes. Sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

Let cool five minutes, then release the cake from its pan. Serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

Chia Omelette

I stumbled upon this idea when making an omelette where I’d put in too much milk by accident. I added chia seeds to soak up the liquid (I do the same with casseroles and soups…a few teaspoons get everything nice and thick again). Lee Holmes at Supercharged foods, it turns out, does the same, so I thought I’d post her instructions.

Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake in a preheated oven at 120 celsius. When golden, pull out and cool immediately (to get it crispy).

Homemade Socca

I’ve been making this recipe for a while. I sometimes make a similar pancake (with eggs and a little milk). Chickpea flour is also called besan flour and it’s not technically flour – you’ll find it at some supermarkets and it’s cheap. Whole Living posted the recipe below and provided this little tip:

If you have the time and the foresight, I highly suggest mixing your socca batter well in advance to aid digestion. Much like soaking beans and legumes before cooking, soaking the flour (especially if it is raw) will undoubtedly help your body break down the complex starches in ground chickpeas, and will aid in mineral absorption.

(Makes about three seven-inch soccas.)

1 cup chickpea flour

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 ¼ cup lukewarm water

3 Tbsp extra-virgin olive oil

Ghee or coconut oil, for pan

In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Let sit, covered, for as many hours as possible (making this before you leave the house in the morning is perfect for making socca for dinner), but at least 30 minutes.

Place heavy (preferably cast-iron) skillet in oven and preheat to 230 C.

Remove skillet from oven. Add a knob of ghee or coconut oil to the hot pan, and pour batter in a steady stream until it reaches the edges of the pan. Bake for 8 to 10 minutes or until the pancake is firm and the edges are set.

At this point, you can flip the socca, or set it a few inches below your broiler for a couple minutes, just long enough for it to brown. Cut into wedges and serve hot, with toppings of your choice.

Combine the dry ingredients in one bowl, the wet in another. Then pour the dry into the wet. Press into a greased baking dish and bake at 180 C for 20 mins. Cool and cut. To make a crispy version, place the “bars” back in the oven (once cut) for another 10 minutes.

Have your say, leave a comment.

Wendy Schultz

Just made the zucchini ricotta cheesecake …yummo, next time I think I will try using a muffin tray for indivual serves.

Cat

Made the zucchini cheesecake last night in an oven dish rather than a cake tin. Added capsicum and a few mushrooms and used onion instead of shallots. Added a splash of milk coz the mixture seemed a tad dry from the added veggies. Cooked in 40min. Added feta and cooked for an extra 10min. Delicious! Great recipe for brekkie lunch or side dinner and it’s a flexible recipe to add any veggies that might be left in fridge. Can u freeze this? X yum!x

Sarah is a New York Times best-selling author and founder and director of I Quit Sugar. A summary in numbers: She was a journalist for 20 years, her books are sold in 46 countries, she’s helped 1.5 million people quit sugar and her minimalist principles see her live out of two suitcases. Please respect Sarah’s anti-waste values and contact us before sending your lovely wares.